How To Make Butternut Squash Soup
A creamy, comforting soup made with roasted butternut squash, perfect for chilly nights.
Serves:
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 cups of vegetable broth
- 1/2 cup of heavy cream
- 2 tbsp of olive oil
- Salt and pepper to taste
Instructions
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Preheat oven to 375°F.
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On a large baking sheet, toss the butternut squash with olive oil, salt, and pepper. Roast for 30-40 minutes or until tender.
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In a large pot, heat olive oil and sauté onions and garlic until translucent.
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Add roasted butternut squash and vegetable broth to the pot. Simmer for 10-15 minutes.
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Use an immersion blender or transfer to a blender and blend until smooth.
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Stir in heavy cream and bring to a simmer.
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Serve hot.
Nutrition
- Calories : 239kcal
- Total Fat : 16g
- Saturated Fat : 7g
- Cholesterol : 36mg
- Sodium : 751mg
- Total Carbohydrates : 24g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 3g
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